Imagine a delicate, cloud-like cookie that combines the airy lightness of meringue with the tropical richness of coconut - welcome to the world of Kokosky! These Czech delicacies are not just cookies; they're a culinary experience that will transport your taste buds to a realm of pure bliss. With a crisp exterior and a melt-in-your-mouth texture, these coconut meringue cookies are so addictively delicious, you'll want to make batch after batch!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Czech
Serves: 24 cookies
Ingredients
- 2 cups shredded coconut
- 2 large egg whites
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a clean, dry mixing bowl, separate the egg whites from the egg yolks, ensuring no yolk contamination. Room temperature egg whites will whip up more easily and create a better volume.
- Begin whipping the egg whites using an electric mixer on medium speed. As they become foamy, gradually add the sugar, continuing to beat until stiff, glossy peaks form. This typically takes about 3-4 minutes.
- Gently fold in the vanilla extract and salt into the meringue using a spatula, being careful not to deflate the whipped egg whites.
- Carefully fold in the shredded coconut, mixing until evenly distributed throughout the meringue. Use a light folding motion to maintain the airiness of the mixture.
- Using two spoons or a piping bag, carefully drop or pipe small mounds of the coconut meringue mixture onto the prepared baking sheets. Space the cookies about 1 inch apart.
- Place the baking sheets in the preheated oven and bake for 20-25 minutes, or until the cookies are lightly golden and crisp on the outside. Rotate the baking sheets halfway through cooking for even browning.
- Remove from the oven and let the cookies cool completely on the baking sheets. They will continue to crisp up as they cool.
- Once fully cooled, gently remove the cookies from the baking sheet using a thin spatula. Store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your mixing bowl is completely clean and dry before whipping egg whites, as any trace of fat can prevent proper meringue formation.
- Use room temperature egg whites for maximum volume and stability when whipping.
- Add sugar gradually while beating to create a stable, glossy meringue with stiff peaks.
- Fold ingredients gently to maintain the airiness of the meringue.
- Use a piping bag for more uniform and professional-looking cookies.
- Watch carefully during baking to prevent over-browning - you want a light golden color.
- Allow cookies to cool completely on the baking sheet to achieve the perfect crisp texture.
- Store in an airtight container to maintain their delightful crunch.
- For variations, try adding a sprinkle of cinnamon or dipping half the cookie in melted chocolate for an extra indulgence!
Nutrition Facts
Calories: 60kcal
Carbohydrates: 5g
Protein: 1g
Fat: 4g
Saturated Fat: 3g
Cholesterol: 0mg
